Thursday, August 20, 2009

Beauty Is In the Eye of the Eater

Look, I know this photo of Broccoli Marmite Pie is far from flattering:

But man, it sure was beautiful when it went into my mouth. Flaky puff pastry meets savory broccoli florets in a thick Marmite tomato gravy. Pure comfort food.

The pie wasn't done cooking until after sunset, so I had to use a flash for this shot. And as you can see, plating was also a challenge. I probably could have done a better job on presentation, but I was hungry. Check out that puffy, flaky crust:

You can find the recipe here at Cooking the Vegan Books. Unfortunately, the recipe doesn't have measurements or cooking times, so you kinda have to wing it. I used one bunch of broccoli, about 2 cups water, one tablespoon Marmite, 1/4 cup tomato puree, 1/4 cup whole wheat pastry flour, and most of a Pepperidge Farms puff pastry sheet. I baked it at 400 degrees for 25 minutes. For the rest of the directions though, check out Liz's blog.

On the side, I had a large salad with all kinds of goodness — romaine, radishes, carrots, tomato, marinated olives, pickles, raisins, and Amy's French Dressing.

Oh, I think the photo is very appealing, this is a keeper for me, and I hope to try it this weekend...casseroles are just so savory & comforting - one of my favorite types of dishes is the pastry casserole. I have one for a creamy Sherry sauce over mushrooms, small onions, and herbs.Thanks again for another delight!

It seems like the best tasting food doesn't always look so hot - this still looks like great comfort food. I've never tried marmite, only vegemite - I gather they're similar - whatever, this sounds delicious.

i loooove marmite & we still have a bit in the pantry as well! mmmmmmmmmmmmmmmm! i think the broccoli marmite pie looks heavenly, Bianca! i'm gonna check out the recipe & see if i can take a try at it & make it gluten-free. you had me @ savory broccoli florets in a thick marmite tomato gravy. hellz yeah!

My name is Bianca ...

About Me

I'm a 9-year vegan, 19-year vegetarian from the Mid-South, not too far from the muddy banks of the Mississippi River. And that means cornbread, butter beans, and collard greens.
These days, I live in Memphis. Check out my cookbook — Cookin' Crunk. It's filled with yummilicious veganized soul food and country classics.